Woman's Day
Ingredients
Method
1.Heat 1 tablespoon oil in large frying pan on high. Score fish skin at 2cm intervals and season. Fry fish, skin-side down, 2 minutes. Turn and cook for a further 1 minute. Drain on paper towel.
2.Heat remaining oil in same pan. Saute eschalots 2-3 minutes, until tender. Add garlic and cook 1 minute, until fragrant. Stir in coconut water and caramel sauce. Bring to the boil.
3.Return fish to pan, skin-side up. Scatter herbs over. Reduce heat to low. Simmer, covered, 1-2 minutes, until fish is cooked through.
4.Serve on a bed of steamed bok choy or other Asian greens.
To make your own caramel sauce, combine 1 1/4 cups caster sugar and 1/3 cup water in a small saucepan. Stir over low heat until sugar dissolves. Increase heat to medium and cook 8-10 minutes, without stirring, until mixture is dark golden in colour. Remove from heat and carefully pour 2/3 cup water into the caramelised sugar, stirring until smooth.
Note
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